This Easy German Rhubarb Cake is a delicious mix of tart rhubarb and sweet, crunchy streusel. It also has a creamy pudding layer that makes every bite a treat!
I love how the rhubarb gives a nice zing to the cake while the streusel adds that perfect crunch. This is one of those cakes that just makes you smile, and it’s so easy to whip up!
Key Ingredients & Substitutions
Rhubarb: Rhubarb is the star of this cake. If fresh rhubarb isn’t available, you can use frozen rhubarb. Just make sure to thaw and drain it to keep the cake from getting soggy.
Butter: Cold unsalted butter is essential for the crust and streusel. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter substitute.
Pudding Powder: Vanilla pudding powder gives that creamy layer. If you can’t find pudding powder, you can make a simple vanilla custard, but it will require more steps. Instant pudding mix works as a quick alternative!
Flour: All-purpose flour is the base for the crust. If you’re gluten-free, a gluten-free flour blend should work well in this recipe!
How Do You Ensure a Crisp Streusel Topping?
The streusel topping is meant to be golden and crunchy, and it needs the right texture. To make it perfectly, mix the butter into the flour mixture until it resembles coarse crumbs. Don’t overwork it, or it might be too dense. Here’s how to get it just right:
- Use cold butter to help keep the mixture crumbly.
- Crumb together until everything looks uneven – you want some larger pieces for texture.
- Reserve some topping before pressing the rest into the pan; this helps keep it fluffy and crunchy when baked!
With these tips, your German rhubarb cake will be delicious and perfect for any gathering!
Easy German Rhubarb Cake with Streusel and Creamy Pudding
Ingredients You’ll Need:
For the Crust and Streusel:
- 300g (2 ½ cups) all-purpose flour
- 200g (1 cup) granulated sugar
- 200g (7 oz) cold unsalted butter, cubed
- 1 tsp baking powder
- 1 tsp vanilla sugar or 1 tsp vanilla extract
- Pinch of salt
For the Pudding Layer:
- 1 package (about 40g) vanilla pudding powder (or vanilla instant pudding mix)
- 500 ml (2 cups) milk
- 2 tbsp sugar (if not already sweetened pudding powder)
For the Filling:
- 600g (about 4 cups) fresh rhubarb, washed and cut into small pieces (around 1 cm)
- 2-3 tbsp sugar (adjust based on tartness of rhubarb)
For Dusting:
- Powdered sugar, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 45-55 minutes of baking time. After baking, allow the cake to cool before serving, so plan for about an hour for that. Totally worth the wait for such a delightful cake!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 180°C (350°F). While it heats up, grease a 9-inch (23cm) springform pan and line the bottom with parchment paper. This will help the cake come out easily once it’s baked!
2. Prepare Dough for Crust and Streusel:
In a large mixing bowl, combine the flour, granulated sugar, baking powder, vanilla sugar (or extract), and a pinch of salt. Then, add the cold cubed butter. Use your fingertips or a pastry cutter to mix everything until it looks like coarse crumbs. Set aside about one-third of this mix for the streusel on top. Press the remaining two-thirds into the bottom and slightly up the sides of the prepared pan to form the crust.
3. Prepare the Pudding Layer:
In a medium saucepan, whisk the pudding powder with a small amount of the milk until it forms a smooth paste. Gradually stir in the rest of the milk and sugar. Cook this mixture over medium heat, stirring constantly until it thickens and just starts to boil. Once thickened, remove from heat and set aside.
4. Assemble the Cake:
Pour the warm pudding evenly over the crust in the pan. Next, spread the chopped rhubarb evenly over the pudding layer. Finally, sprinkle the reserved streusel mix on top of the rhubarb to create that delicious crunchy topping.
5. Bake the Cake:
Place the assembled cake into the preheated oven and bake for 45-55 minutes. Keep an eye on it! The streusel should be golden brown, and you can check if the crust is done as well.
6. Cool and Dust:
After baking, take the cake out of the oven and let it cool in the pan on a wire rack. Once it’s completely cooled, gently remove the springform pan rim. Before serving, dust the top with powdered sugar for a lovely finish!
This cake combines a crisp buttery crust and streusel topping with tart rhubarb and a smooth vanilla pudding layer, creating a wonderfully balanced traditional German dessert. Enjoy it with a warm cup of coffee or tea!
FAQ for Easy German Rhubarb Cake with Streusel and Creamy Pudding
Can I Use Frozen Rhubarb Instead of Fresh?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess moisture to avoid a soggy cake. Follow the same preparation steps as with fresh rhubarb.
How Can I Make This Cake Ahead of Time?
You can definitely make this cake a day in advance! Once baked and cooled, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator. Dust with powdered sugar just before serving for a fresh look.
What Is the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the fridge, where it will keep well for about 3-4 days. To enjoy it warm, simply reheat individual slices in the microwave for about 15-20 seconds.
Can I Substitute the Pudding Powder with Homemade Custard?
Absolutely! If you prefer homemade custard over instant pudding, you can use it in place of the pudding powder. Just prepare the custard according to your recipe and pour it over the crust as directed. It will take a bit longer, but the flavor will be wonderful!
